Eden is a retreat for plant-eaters and carnivores alike

. Chef Ching-yuan Hu has created a weekend brunch spread -- with vegetarian, vegan and gluten-free options -- that fills the dining room, but the dinner menu is also a testament to everything that's good about this garden of eatin'.

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Pictured above are the tofu tacos (also available with portabello instead of tofu) made with guacamole and other fresh fixings. The taco sauce and warm corn tortillas were fantastic together -- and vegan cheese is available, too.

The fire-roasted eggplant salsa, served with crisp corn chips and fresh guacamole, was an ideal starter for the taco plate; the smoky tang of the eggplant blended beautifully with the tomato in the salsa. The vegan quinoa sliders come with vegan aioli and pickled cucumber on a vegan bun; you can also order them on a bed of greens for a gluten-free option.

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